Ingredients
- 2 pounds potatoes, diced
- 64 ounces clam juice
- 4 pounds freshly cooked or frozen clams, diced
- 4 ounces salt pork
- 2 small onions, diced
- 8 ounces butter
- 2 ounces flour
- 32 ounces half-and-half, scalded
- Salt
- Pepper
- Hot pepper sauce
- Worcestershire
- Oyster or Pilot crackers, for garnish
Directions
Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside.
Skin the salt pork, dice it, and saute in a pan. Cook until rendered. Add onions and saute until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.
Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.
Serve with Oyster or Pilot crackers.
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Read all 8 reviews
By vocyr_9186367
Wethersfield, CT
on November 15, 2012
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This has become the day before Thanksgiving meal for my family. They all arrive from around the world and no particular schedule. I make a huge pot (double the recipe and everyone helps themselves when they want to eat. It is perfect
By Fransman
Salem NH
on September 02, 2011
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I liked this a lot but had a few glitches. I used a little bacon instead of pork and my own clam liquor (from 2 days before. I used unsalted butter and canned clams. The taste was good but very salty. I didn't add salt. Next time I'll use 1/2 the bacon and to be sure not to crisp nor brown the bacon and onion. I will be anxious to try it again with bottled clam liquor since fresh can be a little salty.
By hefdog_7016900
Acton, CA
on November 29, 2009
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I feel like I've tried them all and this is without a doubt my favorite! Fairly easy to prepare and ALWAYS a hit with family and friends.
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